Pot Roast with Garlic Dill Sacue by Alex Ann Smith, Bowie, MD from the Garlic Lovers Cookbook

Pot Roast with Garlic Dill Sacue by Alex Ann Smith, Bowie, MD from the Garlic Lovers Cookbook
Makes 6 to 8 servings
Ingredients
1 boneless rolled beef rump roast ( about 4 to 5 pounds)
1 teaspoon EACH salt and white pepper
1/2 teaspoon ginger
2 tablespoons bacon grease
1/2 cup dry white wine HINT Rapazzini Sauvignon Blanc is delicious
Water
2 cups sliced mushrooms
4 cloves fresh garlic, minced HINT The Amazing EZ roll Garlic peeler does it in seconds
2 tablespoons EACH chopped dill pickle and chopped Pimento
1 tablespoon chopped fresh parsley
3/4 teaspoon caraway seed
2 tablespoons corstarch
2 tablespoons dill pickle juice
3/4 cup sour cream at room temperature
Method of Preparation

Sprinkle roast with salt , pepper and ginger In a Dutch oven, brown roast on all sides in hot grease. Add wine, cover and simmer about 2 1/2 hours. Remove roast and keep warm in the oven. Skim fat from the drippings, add enough water to make 1 1/2 cups of broth in the pan. Add mushrooms, garlic, pickle, pimento, parsley and caraway seed. Blend cornstarch with pickle juice and 2 tablespoons water. Add to pan. Cook , stirring 5 minutes. Gradually blend in the sour cream. Heat through.
Slice meat and serve with sauce.



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